Wednesday, 24 September 2014

Chicken Kofta Curry ( Chicken Meatball Curry)

Chicken Meatball Curry or Chicken Kofta Curry as we often call it tastes best with pulao or fried rice. Though the love affair between these two is on since the time of the Nawabs you can give it a different color with lachha paranthas or naans also, but I personally prefer koftas with pulao. And above all good food completely changes the mood at the homefront with beautiful aroma wafting from the kitchen causing your tastebuds to tickle, you feel to be in for a special day. Try this awesome dish and see for yourself…..

Chicken Meatball Curry

Chicken Meatball Curry

Chicken Meatball Curry

Chicken Meatball Curry

Chicken Meatball Curry

Chicken Meatball Curry


Ingredients (for the meatballs/koftas):

  • 500 gms Chicken Keema (minced chicken)
  • 5-6 cloves of garlic chopped
  • ½ inch ginger cut in small bits
  • Coriander leaves finely chopped
  • 2-3 green chillies
  • 1 tsp shahi garam masala powder
  • Salt n sugar to taste

Ingredients (for the curry/sauce):

  • 3 onions finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 big tomato pasted or pureed
  • 4 dry whole red chillies ( to be pasted along with the tomato with a little white vinegar)
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • Some chopped spring onions
  • Salt n sugar to taste
  • White oil as per requirement


How to make the meatballs?

First take the ingredients for the meatballs and grind them together into a fine paste in the mixie. Now take some of the ground chicken at a time and roll it into a ball shape with both hands. When all the chicken meatballs are made, put them in the refrigerator for 2 hrs to set properly. Heat oil in a skillet and fry the meatballs light brown taking proper care not to break them. Take out and keep aside.

How to make the gravy?

Now, for the gravy, add more oil if needed to the existing one remaining in the skillet. Add the chopped onions and fry them golden. Add the ginger garlic paste, sauté. Add the tomato and red chilli paste keep stirring. Add the seasoning, turmeric powder, red chilli powder, coriander powder, stir for 2 minutes and add a cup of water. Bring to a boil and add the fried meatballs to the gravy. Cover with a lid and let it get cooked for sometime on medium flame until the meatballs are nicely done and the gravy thickens. Serve garnished with chopped spring onions or chopped coriander leaves whichever you prefer.....

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